Mike and I are currently road tripping and camping and it’s been a hilarious trip so far, with me trying to eat keto (my car snacks are macadamia nuts and carb free cheese crips) and various things breaking down that need to be fixed. Still, we’re having an awesome time. There’s something about being in a car that forces you to have deep conversations that you might not otherwise have. Conversations about things like your feelings on roadside attractions (both in favor) and pad Thai.
I’m a huge fan of pad Thai. I’m sure you’ve had it, but if you haven’t, pad Thai is a combination of rice noodles, palm sugar, tamarind, fish sauce, and crushed chilis. It’s dish that’s balanced between sweet and savory, sour and spicy. At it’s heart, it’s street food but it’s been elevated too. It’s a noodle dish I think everyone has at least heard of, if not a dish that everyone loves.
It’s also a dish that has a lot of different variations, especially between America and Thailand. If you go to Thailand expecting a dish similar to what you get in America, you’ll be surprised. The thing about authentic pad Thai is, it’s not quite like what you’ll find at your local delivery/takeout joint. Namely, it’s not red and it doesn’t have any ketchup in it.
Traditional Pad Thai sauce is actually really simple: tamarind, sugar (usually coconut palm sugar), and fish sauce. That’s it. It’s tangy, sweet, and deeply savory all at the same time. While pad Thai in Thailand might differ in ingredients – some might have eggs, some might have dried shrimp, some might have peanuts, some might have tofu – the thing that stays consistent is the sauce. Bonus, the sauce is an easy three ingredient affair.
If you make a lot of Thai or Vietnamese food you’ll probably have fish sauce at home. Tamarind paste on the other hand, is a little bit more specific.Thankfully, you can easily find tamarind paste (it comes in a jar) in Asian grocery stores or on amazon. It’s what adds that unique tangy taste to pad Thai. If you don’t want to buy it and you’re not picky about authenticity, I’ve heard that a mix of ketchup and rice vinegar can kind of come close. I haven’t tried that though, so I’m not sure about it.
What is definitely optional are the roasted peanuts. In Thailand, they’re often served on the side for you to garnish with as you like, along with a little bit of sugar, chili, powder, lime, and fish sauce. Mike’s allergic so when we’re eating out, we always have our pad Thai without, but when we’re eating out but at home, we like to add chopped roasted cashews for a little nutty creamy crunch.
Happy pad Thai-ing!
20 Minute Peanut Free Chicken and Shrimp Pad Thai Recipe
Make better than take out chicken and shrimp pad Thai right at home. Sweet, salty, savory – pad Thai is universally loved and for good reason. Forget delivery and customize your Pad Thai just the way you like it – this one had no peanuts!
Serves 2
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Total Time 20 minutes mins
Ingredients
- 1 tbsp brown sugar
- 1 tbsp tamarind concentrate paste
- 1 tbsp fish sauce
- 2 ounces pad Thai noodles
- 1 tbsp oil
- 1/2 shallot sliced
- 1 clove garlic crushed
- 2 eggs lightly beaten
- 1 chicken thigh cut into bite size pieces
- 5-6 prawns
- 1 cup bean sprouts
- 1 green onion cut into 2 inch lengths
- chopped roasted cashews to finish
- crushed chili to finish
- lime wedges to finish
Instructions
In a small bowl, whisk together the brown sugar, tamarind paste, and fish sauce with 1/4 cup water. Taste and adjust. The sauce should be balanced between sweet, sour, and savory.
Soften the noodles in warm water until just pliable – they will continue to cook in the pan. Drain and set aside.
Heat the oil over medium high heat in large work or nonstick frying pan. Add the shallot and and garlic cook briefly, stirring, about 30 seconds. Add the chicken and cook, stirring occasionally. Add the shrimp and cook, tossing.
Push the chicken and shrimp to one side and if the pan is dry, add a bit of oil. Add the eggs to the space in the pan and scramble, cooking until mostly set, but still a bit runny.
Turn up the heat and add the noodles (just grab them out of the water and add to the pan) and the sauce, tossing quickly, making sure the sauce coats all of the noodles. If the pan looks dry, add a bit of water, a tablespoon at a time until the noodles are nice and saucy.
Turn off the heat and stir in half of the bean sprouts and half of the green onions, tossing until soft.
Serve topped with chopped cashews, extra bean sprouts, green onions, crushed chili, and lime to squeeze. Enjoy hot!
FAQs
Traditional pad thai is made with peanuts and peanut butter, however you can easily substitute nuts like cashews or almonds (peanuts are a legume, whereas almonds and cashews are tree nuts). My oil-free vegan pad thai is made nut-free with pumpkin seeds.
Does pad thai always have peanuts? ›
Typically, most Pad Thai dishes are covered in chopped peanuts, but by throwing some dried chickpeas on top, it not only adds some texture but can also add another layer of flavor (think spicy or lime). No peanuts needed! Adding a splash of lime on top, balances this dish out perfectly!
What is a substitute for tamarind paste in pad thai? ›
TAMARIND SUBSTITUTION
Although ketchup is a common replacement for tamarind paste, we prefer this tasty mixture: 1/4 cup (50 mL) tomato paste, 2 tbsp (30 mL) rice vinegar or freshly squeezed lime or lemon juice, 2 tbsp (30 mL) Worcestershire, 2 garlic cloves, minced, 1 tbsp (15 mL) brown sugar and 1 tbsp (15 mL) water.
Can you eat Pad Thai with a peanut allergy? ›
It is often easy to have dishes modified for your allergies. For example, Pad Thai is a dish that almost ALWAYS contains peanuts, but I order it wherever I go because it a legendary Thai dish and can almost ALWAYS be modified to not include peanuts, as the peanuts are usually served on the side or sprinkled on top.
Do any Thai people have peanut allergies? ›
Peanut and tree nut allergy
It has been reported to be 0.67% in Korean infants [11], 0.47 to 0.64% in Singaporean children, 0.43% in Filipino children [42], 0.5 to 1.1% in Taiwan [10], and almost no cases in children in China [12] and Thailand [53].
What Thai food doesn't have peanuts? ›
Tom Kha Gai. Another popular Thai soup option that someone with a peanut allergy would enjoy is Tom Kha Gai. Instead of having peanuts, the ingredients consist of coconut milk broth with chili oil, mushrooms, galangal (ginger-like ingredient), lemongrass, and cilantro added into the mix too!
How to say I have a peanut allergy in Thai? ›
In Thai, "I'm allergic to peanuts," for women is dì-chǎn pháae thùua-lí-sǒng khâ. And for men, phǒm pháae thùua-lí-sǒng khráp.
Can you avoid peanuts in Thailand? ›
Best Thai food to eat for people with peanut allergies
Let me try again: food in Thailand does not use peanut as often as you think. In fact, the only dishes we really ended up avoiding were some specific curries and satay!
Is Tamari the same as tamarind? ›
Is Tamari the same as Tamarind? It isn't. Tamari is a bottled gluten-free soy sauce, while tamarind is a fruit that grows from a tree! Very different, but both really delicious in their own right!
Does tamarind paste go bad? ›
Unopened tamarind paste can typically last for up to a year past its printed date when stored in a cool, dry place. Once you've opened the jar, the tamarind paste should be consumed within a month if stored at room temperature. But, if you refrigerate it after opening, it can last for about 6 months.
And I will reiterate: do NOT buy tamarind from India for Thai cooking as it's an entirely different ingredient! As for blocks of tamarind pulp, all of the brands I've tried have been perfectly fine, so get whatever is available to you.
Why are there so many peanuts in Thai food? ›
Department of Anthropology University of Georgia Athens, Georgia, U.S.A. It is unknown when peanuts became a part of the Thai food system, but it is believed that foreigners brought peanuts into Thailand about 400 years ago.
Why does Pad Thai come with peanuts? ›
Roasted Peanuts: These add the classic crunch to the dish and are the reason that some people get confused and think they should add peanut butter to Pad Thai. The fresh flavor and texture of roasted peanuts is great here, but adding peanut butter results in a totally different dish.
How do you break up peanuts? ›
One of the quickest ways to crush peanuts is with a food processor, but you're still in luck if you don't own one. If you're willing to put in more time and elbow grease, you can crush peanuts by hand using a rolling pin.
What can I use instead of peanuts? ›
Peanut Substitutions
- Roasted Beans. Roasted and crushed edamame can give you a serious crunch you can use to top salads, among other applications. ...
- Seeds. Sunflower seeds can give you a thick, creamy consistency when blended. ...
- Brazil Nuts. ...
- Pili Nuts. ...
- Tiger Nuts. ...
- Other Snack Foods.
If you are allergic to peanuts but need them for a recipe, you can use roasted soybeans and chickpeas to get more of a peanut taste and texture. You can also roast them with different herbs and spices to create a healthy crunchy snack.
